I had some extra egg whites that needed to be used up, and a bag of maple sugar in the pantry just begging to be used. Lucky for me, just days ago I came across a recipe for maple meringues in a cookbook I had checked out from the library. I make meringues quite often, and am always trying new flavors, yet somehow it never occured to me to use maple sugar instead of regular sugar. Of course, it seems so obvious now.
2 large egg whites
2/3 cup maple sugar
1) Preheat oven to 275°F. Line 2 baking sheets with parchment paper.
2) Place egg whites into the bowl of a stand mixer fitted with the whisk attachment (you can also use a handheld mixer or a plain old whisk). Beat until stiff (when you lift the whisk out of the egg whites, the should keep their shape). Gradually whisk in the sugar, beating until the mixture looks satiny and is very stiff.
3) Using a piping bag, squeeze out meringues onto the baking sheet. You can also just place dollops of the mixture onto the baking sheet with spoons.
4) place the baking sheets into the oven and bake for about 1 hour. Turn the oven off, leaving the baking sheets in the oven until completely cooled (I made mine at night, and just left them in the oven overnight).
*Adapted from How to Eat, by Nigella Lawson